Audit Details Information
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Outlet Name :
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ACR Prepared by:
1. Brand Image
A) Outlet Overall from Front
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i) Outlet is ready to operate according to the operating hours. llaollao signage & lighting (all lighting at outlet) are function?
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ii) Is the front wall - llaollao Natural Frozen Yogurt (wording) wall clean from stains?
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iii) Is the TV function and ON?
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iv) Is the llaollao cups arrange only at the level of sneeze guard? (Should not have other than cups at the front of the counter) Spoon at two corner side / one at the middle of the sneeze guard.
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v) Are there any fillings or stationeries that are visible and accessible to the customer view?
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vi) Are all authority licenses available and valid? Using White Frame? (Halal, PBT, Fosim)
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vii) No Smoking Poster is available at outlet and properly displayed.
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viii) There is NO un-authorised Internal POSM sighted. All authorised POSM clean and in good condition.
B) Serving Counter
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i) Are all the toppings at the inner line of the toppings pan?
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ii) Is there any spoon being kept at any of the toppings pan?
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iii) The fruit scoop was placed in the 4 - 5 o'clock position according to the llaollao SOP.
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iv) Is the cashier area and sneeze guard are clean?
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v) Is the food tag clean and in good arrangement?
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vi) Are all the food tags with the Allergen symbol available and displayed?
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vii) Does the counter have the vinyl allergen sticker and the summary of the allergen?
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viii) All COMPULSORY sauces are available (Pistachio Sauce, Lotus Caramelised Spread, Black Chocolate Sauce, and any one of the fruit sauces). Not allowed to have a double display.
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ix) All COMPULSORY fruits are available and ready for sale. (Strawberry, Kiwi, Mango, and Dragon Fruit). Not allowed to have a double display.
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x) All crunches are displayed. Not allowed to have a double display.
2. Customer Satisfaction
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i) Does staff greet the customers upon their arrival?
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ii) After ordering the product, did the staff perform upselling to optimize the sale? Including offering a bottle of water, and extra topping, to increase the average sales value.
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iii) PAYMENT - Before the transaction ended, did the staff ask about any discounts, promotions, or loyalty programs? Indicate/describe which one in the remarks.
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iv) Did staff provide purchase receipts to the customers? Indicate in the remarks the existing payment methods (cash/card).
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v) PAYMENT - Did staff say goodbye with kindness and politeness?
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vi) Product Appearance - Customer received the end product in good appearance. (No stain at the food tub) Come with tissue + Spoon)
3. Personal Hygiene & Staff Documentations
A) Personal Hygiene
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i) Staff is wearing a complete uniform (beige cap, nametag, white scarf, llaollao polo t-shirt, llaollao green apron, beige pants, white face mask and fully covered black shoes). All uniform must be clean.
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ii) Staff has short and clean fingernails and free from nail polish/inai. For male must clean from moustache & beard.
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iii) Staff did not wear any accessories during working hours.
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iv) Staff using proper hand gloves during food preparation.
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v) Segregation of Personal Items and Company Property is in place (Personal Items should be placed in a closed container and labeled accordingly).
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vi) Staff is not allowed to use Mobile Phone during Operation Hours.
B) Staff Documentations
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i) All staff have valid typhoid certification (staff must take typhoid within 7 days upon joining).
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ii) All staff has attended Food Handler Training, and a Certificate is available in the outlet (all staff must register for Food Handler Class 14 days upon joining).
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iii) Training Checklist for all staff is available and complete during the audit.
4. Cleanliness & Maintenance
A. General Cleanliness of Outlet
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i) The floor, tiles, walls, and ceiling at the front and back of the house are clean and free of dust.
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ii) All doors, including the glass window/panels in the outlet are clean.
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iii) All preparation tables, work tops, cabinets, rack and shelves are clean, not cluttered, and free from dirt/stains.
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iv) The table and seating area are clean (if there is customer, the staff must clean the table within max 10minutes after customer left).
B. Utensil & Towel Cleanliness
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i) Kitchen utensils, small ware, and the holders are clean & in a good condition. (not chipped / crack / dirty)
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ii) Food pans/trays /tubs/containers are clean & in a good condition. (not chipped / crack / dirty)
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iii) The YELLOW towel in the outlet is clean. (towel should not have black stain/smudge, and torn). Did not mixed the towel usage.
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iv) The rest of the towel for outlet usage dont have big torn? Did not have black stain and have bad smell?
C. Equipment Cleanliness
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i) Display counter for topping is free from food residue / stain. (inner & outer)
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ii) Undercounter chiller is clean from stain/mold, and food residue.
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iii) The kitchen chiller is clean from stain/mold, and food residue.
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iv) The chest freezer is clean from stains/mold/food residue, and iced build up.
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v) The Carpigiani Yogurt Machine is clean. (Machine washing every 48hours)
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vi) Robot Coupe Machine and its components are clean, air-dried, and ready for next use condition.
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vii) Vitamix Blender and its components are clean, air-dried, and ready for next use condition.
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ix) The weighing scale is clean without any stains or sticky marks.
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x) All dustbins, kitchen stool, pallet in the outlet are clean and free of dirt and odor. (All dustbins must with pedal and not overflow.
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xi) Brioche Bun and Oven is clean.
D. Dishwasher Area Cleanliness
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i) Is the sink area clean? Free from any mold?
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ii) Is the Grease trap clean?
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iii) Is the under sink flooring clean?
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iv) Is the chemical being placed in the chemical storage area appropriately? And all chemicals are authorised & available at outlet.
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v) Cleaning tools (mop / sponge / brush) kept at a proper place and in good condition.
E. Maintenance - Pest Control
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i) Is the report available during the visit? If only an online report is provided, the auditor to select Compliance + Observation) as the hard copy needs to be kept in the outlet.
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ii) Outlet is FREE from Pest. (Cockroaches / Rats / Droppings / Flies).
F. Maintenance - Machine
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i) The Carpigiani Yogurt Machine Maintenance Report is available and updated. (gear/O-rings, etc. to change every 4-6 months).
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ii) The Carpigiani Yogurt Machine cleaning checklist was available and updated within 48 hours.
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iii) All Machines (Carpiagiani Yogurt Machine, Vitamix Blender, Robot Coupe, chiller, Freezer) functioned during the visit.
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iv) The weighing scale is calibrated by authority and is valid during the visit. (cert is available during the audit)
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v) Brioche Bun and Oven are in good condition - Functioning.
G. Maintenance - Outlet
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i) Are there any cracks / detached in the outlet? (tiles / wall / metal skirting)
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ii) Are there any holes/gap found in the outlet?
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iii) Are there any leaking issues found in the outlet?
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iv) Are there any broken glass / broken equipment (chair, table, queue poll, glass pillar, lighting) in the outlet?
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v) Trolley in good condition.
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vi) Dustbin pedal & lid is in good condition.
H) Safety Hazard
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i) All electrical hazard in Good Practice (wiring / electronic equipment is off after used)
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ii) First Aid Kit is available and being replenish.
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iii) Chemical Hazard - Chemical is not being place near to food and the spray chemical bottle is being label accordingly.
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iv) Is the Fire Extinguisher license valid?
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v) Is the Fire Extinguisher hanging/with a stand and clean?
5. Food Quality
A. Product Preparation
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i) Mixing of yogurt following the correct recipe.
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ii) llaollao Tubs (Small, Medium, Large) - the weight of the frozen yogurt is within the SOP ±10g (S=147g, M =217g , L=323g)
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iii) Sanum serving - correct weight of frozen yogurt within the sop +-10g (1st layer=50g, top =150g)
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iv) Smoothies, Smoothies Plus and Frappe - correct recipe and weight)
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v) Grab N Go and takeaway llaobox - correct weight (GNgo= 85g-90g each, llaobox =350g)
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vi) Hot Product Procedure are correct ( arrangement, cutting, toasting 15sec)
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vii) Serving of toppings - the correct amount of topping for all the items are following the sop. (tubs, sanum, llaobox, luxe, brioche, grab n go, smoothies & frappe)
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viii) Does tare process in place as per sop? (llaobox, sanum, grab n go, luxe, brioche, smoothies)
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ix) BOH standby of topping is only for that daily usage only. Must have date & time. (if checking on opening, make sure no yesterday standby sighted BOH)
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x) Is all the packaging available at outlet? (llaollao: tubs, sanum, 2oz, 4oz, llaobox, parchment paper, plastic liner, sleeve, paper craft, woven beg, napkin, spoon, dome, straw)
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xi) Is there any potential for Cross Contamination sighted during the audit? (Overflow toppings, mixed storage, opened packets, unwrapped/unclosed food / debris / hair, etc)
B. Product Appearance
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ii) Do sauces look fresh, and shining, not cakey and separated?
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iii) Is the sauce mixed with another flavor?
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iv) Do the crunches look fresh, texture is light and loose, not clumpy?
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v) Fruits displayed is fresh and not watery.
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vi) Frozen yogurt color & texture is correct (white / served frozen)
C. Product Expiration & Receiving
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i) Have all items been received and labeled with the receiving date?
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ii) Is the dry goods arrangement following FEFO?
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iii) Is the prepared foods (cut fruit / yogurt mix) following FIFO?
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iv) Is there any rotten fruits or spoilt food?
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v) Expired Product Management (all food items are used before their expiration date except with a valid COA report/ memo from management).
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vi) Are the stock arrangements following standards and properly stacked? (Not direct on the floor / Reached ceiling / not direct at the wall)
6. Operation SOP
A. Food Preparation SOP
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i) All food must have the product name written once the original label is not in place.
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ii) Outlet is following the Internal Shelf life standard?
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iii) Is the water bath at the warmer reached 1 inch of the large food pan? - (if during the time of audit performed, the outlet is busy. mark it as Compliance + Observation. must have evidence).
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iv) Fruit cutting is following the standard (6-8gram).
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v) Frozen yogurt temperature within the standard range (-4°C to -9°C). <br>
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vi) Mixed yogurt inside tank temperature within the standard range (0°C to 4°C).
B. Machinery SOP
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i) Is the setting for the sauce warmer set at 45°C-60°C?
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ii) Carpigiani Yogurt Machine setting is following the standard? (HOT value: 90, Overrun: 4, Setting: Yogurt mode, Yogurt Level: Within Indicator).
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iii) Display Temperature for the kitchen chiller meet the requirement (0-4°C).
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iv) Display Temperature for the under-counter chiller meets the requirement (0-4°C).
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v) Chest Freezer temperature is -18°C and below.
C. Others
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i) Is the 8 steps of Handwashing poster sighted during the audit?
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ii) Did the staff perform handwashing before in touch with food? Hand Sanitizer and Handsoap available at sink area?
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iii) 15 minutes procedures is being practice.
7. Other Facilities
Ice Maker Machine
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i) The Ice Maker Cleaning Log and Ice Maker Daily Cleaning Record are available and updated.
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ii) Is the Ice Make Machine clean and well-maintained?
Water Filter
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i) Is the Water Filter record replacement log is available and updated?
Store Room
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i) Is the storeroom clean and well-maintained / no crack / holes?
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ii) Is the storage arrangement following the standard?
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iii) Is the Pest Control Report available for the storeroom?
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iv) No sign of pest was sighted during the checking. (Rat droppings/cockroaches/termites).
Toilet Facilities
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The toilet is clean and in a good condition.
